powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine,
half a cupful of milk, and a cupful and a half of sifted flour, with
which has been mixed a teaspoonful and a half of baking powder. Bake
this in four well-buttered, deep, tin plates for about fifteen minutes
in a moderate oven.

Put half a pint of milk in the double-boiler, and on the fire. Beat
together the yolks of two eggs, three tablespoonfuls of powdered sugar,
and a level tablespoonful of flour. Stir this mixture into the boiling
milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for
fifteen minutes, stirring often. When cooked, flavor with half a
teaspoonful of vanilla extract. Put two of the cakes on two large
plates, spread the cream over them, and lay the other two cakes on top.
Beat the whites of the two eggs to a stiff froth, and then beat into
them one cupful of powdered sugar and one teaspoonful of vanilla. Shave
one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in
a small pan with two tablespoonfuls of sugar and one tablespoonful of
boiling water. Stir over a hot fire until smooth and glossy. Now add
three tablespoonfuls of cream or milk, and stir into the beaten egg and
sugar. Spread on the pies and set away for a few hours.


CHOCOLATE MOUSSE

Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a thin layer of coarse salt. Pack the space between the
mould and the pail solidly with fine ice and coarse salt, using two
quarts of salt and ice enough to fill the space. Whip one quart of
cream, and drain it in a sieve. Whip again all the cream that drains
through. Put in a small pan one ounce of Walter Baker & Co.'s Premium